Rolled Sirloin Beef Joint

1. Remove your joint from the packaging, pat dry and bring to room temperature.
2. Preheat oven to 220°C/Fan 200°C/Gas 7. (in my aga top oven then bottom temp set to 230 as drops so much)
3. Rub a little oil on the joint and season liberally with good quality sea salt and pepper.
4. Position the joint fat-side up onto the roasting tray on top of a trivet of chopped beef bones, carrot, onion and celery, and place in the centre of the oven.
5. After 15 minutes of the cooking time has elapsed, turn your oven down to 180°C/Fan 160°C/Gas 4. At this stage, add a large glass of liquid – we like red wine, but white wine or beef/chicken stock will work well.
6. Continue roasting for 12 minutes per 500g. Turn the joint halfway through its cooking time for even cooking.
7. Once roasted to your desire, remove the beef from the tray and leave it to one side. Loosely cover your joint in foil after 10 minutes of resting to keep it warm.
8. If using a thermometer, aim for 49-51°C for rare, 53-55°C for medium-rare, and 57-59°C for medium. (we aimed for 52c internal temp).
9. Add 450ml of beef or chicken stock to the pan – reduce until thicken, passing through a sieve to remove the bones and vegetables. A cold knob of butter can be added at this stage to enrichen the gravy.
10. Rest for a minimum of 20 minutes before carving into thick slices.